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Are Goldfish Gluten Free

It’s all about are goldfish gluten free. You’ve probably heard this phrase, or seen it on a t-shirt. But what does it mean? Well, it refers to the possibility of gluten-containing contaminants in your food supply. The simple truth is that more and more people are becoming gluten intolerant. If you are one of these people, eating a gluten-free diet would make you feel a lot better than you do now.

Goldfish are not gluten free. However Goldfish Puffs are gluten free.

The answer is that it depends on the kind of goldfish you are eating

Gluten is a protein found in wheat, rye, barley and some other grains. You may have heard that gluten is bad for people with Celiac disease, but it’s not just people who have a diagnosed medical condition who avoid gluten.

There are several types of goldfish:

  • Comets
  • Shubunkins
  • Fantails
  • Veiltails

Each type has its own distinctive appearance, but some varieties are more common than others. Comets are red or orange with black stripes; Fantails have tails that resemble comets; Shubunkins have pointed heads and bodies; and Veiltails have tall dorsal fins that extend from their backs like a veil.

You can’t always just eat any normal thing without worrying about it

If you have celiac disease or a gluten sensitivity, you need to be extra careful about what’s in your food. Gluten is a protein found in wheat, barley, and rye. It’s present in many foods, so avoiding it can be tricky.

 Even if you don’t have celiac disease or a gluten sensitivity, you should still consider eating gluten-free foods because they’re typically lower in fat and calories. In general, fish aren’t considered to be a gluten-containing food. That said, some people with celiac disease are allergic to fish and shellfish; their bodies respond by attacking the body’s own tissue when they consume these foods.

Not gluten-free

Goldfish are a staple snack for many kids, but this popular food is not gluten-free. As a matter of fact, goldfish are made with wheat flour and contain high levels of whey protein concentrate. The U.S. Food and Drug Administration has not approved any products containing wheat or wheat gluten as safe for people with celiac disease or non-celiac gluten sensitivity (NCGS).

For those who are sensitive to trace gluten in foods, it doesn’t take much to cause symptoms such as diarrhea, nausea, brain fog or other flu-like symptoms. If you’re unsure whether an item contains gluten or not, you can always check the label for ingredients that may be derived from wheat or other grains containing gluten.

The food processing problem

Gluten is a protein that is found in wheat and other grains. It’s what gives baked goods their structure and texture, but it’s also what causes people with celiac disease to get sick when they eat it. For people with celiac disease, gluten can damage the lining of the small intestine and prevent proper nutrient absorption.

Some bakeries make gluten-free breads using rice flour or other flours instead of wheat flour; however, these products may not be suitable for people with celiac disease or other food allergies because they may still contain trace amounts of gluten. Some people who are allergic to wheat but not gluten can eat oats without any problems.

The name of the product is trademarked so no other product can use that name

The goldfish brand is owned by General Mills and the company has used it for decades. It was originally introduced as a snack food made of wheat flour, sugar and hydrogenated vegetable oil in 1954. It was later reformulated to be gluten-free in 2008.

General Mills says that the product is made in a facility with no wheat or gluten ingredients, but there are small amounts of wheat flour that may be present from cross-contamination during manufacturing. According to the FDA, a food is considered gluten free if it contains less than 20 parts per million (ppm) of gluten.

Gluten free products have exploded in popularity

There are two main types of gluten allergies:

  • Celiac disease: Celiac disease is an autoimmune disorder that affects about 1% of the population and causes damage to the small intestine when someone with celiac eats foods containing gluten. People with celiac should avoid all food products containing wheat, rye or barley including breads, cookies, pasta and other baked goods.
  • Non-celiac gluten sensitivity (NCGS): NCGS is less well-understood than celiac disease, but it’s estimated to affect up to 6% of Americans. Symptoms may include bloating, abdominal pain, diarrhea or constipation as well as fatigue, joint pain and brain fog.

Many people with NCGS have no symptoms at all; for those who do have symptoms, they often improve when they eliminate gluten from their diets completely.


If you have celiac disease and you’re concerned about this, it’s probably best to check with your doctor to find out if goldfish pose a problem for you. In the meantime, there are several brands now making gluten free goldfish food, if that’s more convenient for you. After all, everyone deserves to enjoy those little fishies from time to time.